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  • Board Topic

    tea time

    Interesting about certain tea etiquette... Apparently, way back when these things mattered, putting milk in first to the bottom of the tea cup was something that indicated lower class manners. People disparagingly would label...

  • Board Topic

    Ten Days in Montreal: C'etait magnifique! (very long)

    to appear. He recommended the house aperitif, a Kir Royale prepared with eau de vie and cognac. It was very nice, with a slight bitter edge. It was also $18 a glass – which was fine, but steering us to the most expensive choice...

  • Board Topic

    Tipping ?

    : —————————————————————————— For a $35 or less per person meal with two...

  • Board Topic

    Tipping: Settle this for me once and for all PLEASE

    Tax is not customarily included in the base for calculation, that much is quite simple and has not changed in any of the standard etiquette manuals. If it makes it easier to calculate to use the gross total, the customer is...

  • Board Topic

    Baking From My Home to Yours: Breakfast Sweets

    I’m not sure if pulling a two-month old cookbook of the month thread back up is good board etiquette or not, so I apologize if we are to kind of let these fade into the search engine archives. Just wanted to note that I...

  • Board Topic

    Your worst service experience?

    for slow service is usually pretty high, esp. when the company’s good. it was the combination of repeated bungling and then an utterly unapologetic, even surly, response to our complaint that really pushed me over the edge.

  • Board Topic

    Guests Sitting at the Hors d'ouevre Table

    enjoyed it so much that he wanted to take some home—there was about half the cake left so he cut the whole center out, leaving a one inch edge all around. I just didn’t know what to say.

  • Board Topic

    Wichita: Any 'hounds at all out there?

    The finest dining in Wichita has yet to be mentioned: “The Olive Tree” at 29th and Rock Rd. The cuisine is continental with a middle eastern edge. Scotch and Sirloin makes a very good steak but that seems to be their...

  • Board Topic

    Walking Out due to the Menu Options

    place and meet you there. I just don’t see this is some egregious breach of etiquette. It’s not like they had reservations.

  • Board Topic

    Nozawa should be ASHAMED of himself

    their sushi. The fact that the tuna and the bonito were a little dark and gray around the edges didn’t help our experience any. The only item that I could remember in a positive light was the heavily stuffed blue crab hand...

  • Board Topic

    Pet Peeve

    . At that point I either say, it’s all done or thank you. Many times, after placing the money and bill at the edge of the table, we are engaged in conversation, or making sure we have gathered up our coats, gameboys, (in...

  • Board Topic

    Paper, plastic or BYOB?

    bottom (which tj’s insulated bag does not have). it has easy velcro-access on either side on the top, or the whole lid opens up with a zipper around the edge. it helped me transport boiled peanuts from SC to FLA on ice....

  • Board Topic

    Boston chefs bitter about those jerks on Chowhound

    as a result of reading Chowhound and similar sites. Being better informed is a dual edged sword- diners are better able to appreciate unique ingredients and preparations, but we also feel more confident about saying “this...

  • Board Topic

    Top Chef-Kids

    contestent of season one has absolutely slammed that challege saying it was complete bs. i think they were just doing it to put people on edge for better drama. BTW: did you notice the cursing was absolutely zilch (if i remember...

  • Board Topic

    Guest insists on bringing a dish... rude??

    . Is this just one of those things he does? Is this one of those cases where you start wondering about sudden personality changes? Just saying, because really, the resonse, 'Well, I’m going to bring my own,' is that kind of...

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